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+ servings

One Pot Chicken Enchilada Pasta

Yield: 5 servings
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
One Pot Chicken Enchilada Pasta - have dinner on the table in less than 30 minutes!
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  • 2 cups penne pasta
  • 10 ounce can of diced tomatoes with green chilis
  • 10 ounce can of enchilada sauce enchilada sauce
  • 1 1/2 cups water
  • 2 cups shredded cooked chicken breast
  • 15 ounce can of black beans drained and rinsed
  • 1 cup frozen corn
  • 2 tablespoons taco seasoning
  • 3/4 cups mild cheddar cheese shredded
  • cilantro chives, avocado and sour cream for topping, as desired


  1. In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water. Heat to a boil then reduce temperature to medium heat; add chicken, black beans, corn and taco seasoning. Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
  2. Stir in cheese and add additional toppings, as desired. Serve immediately.


  • Store in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.

Nutrition Information

Calories: 507, Fat: 10g, Saturated Fat: 4g, Cholesterol: 59mg, Sodium: 734mg, Potassium: 750mg, Carbohydrates: 69g, Fiber: 11g, Sugar: 6g, Protein: 34g, Vitamin A: 730%, Vitamin C: 9.2%, Calcium: 181%, Iron: 4.3%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course
Cuisine: American
All images and text ©Spoonful of Flavor

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